Tomato & Brie Tart 2

• servings: Yields: 4 - 8
• active time: 15 mins
• total time: 1 hour 15 minutes

Ingredients

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All-purpose flour, for dusting

1 (10.5"-by-9.75") sheet frozen puff pastry (about 8 oz.), thawed

3 to 4 heirloom tomatoes, trimmed and sliced into thin rounds or half moons, if large

Kosher salt

1 (8-oz.) brie wheel, sliced into thin planks (about 1/8" thick)

1 Tbsp. sliced chives

Freshly ground black pepper

Balsamic glaze and basil leaves, for serving

Directions

Preheat oven to 400º. On a lightly floured surface, roll puff pastry to a 14"-by-10" rectangle about 1/8" thick. Slide pastry onto a baking sheet. Using a knife, score a 1/2" border around the edges. Freeze until firm, about 15 minutes.

Meanwhile, sprinkle tomatoes all over with 1/2 teaspoon salt and arrange in a single layer on paper towel-lined plates. Let sit 10 minutes, changing paper towels when they're wet. Blot top of tomatoes with more paper towels to remove as much moisture as possible.

Arrange brie evenly across puff pastry, leaving a 1/2" border. Top brie with tomatoes, slightly overlapping if necessary.

Bake until pastry is puffed and golden and cheese is melted, 22 to 26 minutes. Let cool slightly.

Sprinkle tart with chives; season with pepper. Drizzle with balsamic glaze and top with basil.